Tonight’s recipe is from Ina’s Paris cookbook. Since it’s cold outside, I thought hot soup would be a nice warm your heart, feel good dinner. I know vichyssoise is traditionally served cold, however Ina said I could serve it hot . . . and so I did (minus the chive garnish I forgot).
Twas good, Michael had two bowls. But for being something as fancy as a vichyssoise, both Michael and I thought it would be a little more “exotic”. We had never had vichyssoise before, so neither of us had anything to compare it to. While the soup was simmering for 30 minutes, I ordered some white truffle oil from Dean & DeLuca. Perhaps that would jazz it up?